Monday, October 20, 2008

Bananas and chocolate are a classic combination that I love. I think these muffins are a good excuse for a "dessert-like" treat at breakfast.

Playing Around

I've heard of pastry chefs using bottomless molds to make cakes and tarts so I thought why not muffins too. I pulled out some of my favorite cookie cutters and gave it a go, and it worked! I sprayed each cookie cutter with some cooking spray first, and then set them on a parchment-lined baking sheet. I used a piping bag (aka a freezer bag) to fill each cookie cutter 3/4 full and popped them in the oven.

So, if they're muffins baked in cookie cutters, are they "cookie muffins" or "muffin cookies"?

Cream the butter and sugar. Mash the bananas with a fork in a separate bowl. Add the bananas to the butter/sugar mixture. Add eggs, and blend. In a separate bowl, whisk the baking soda and flour. Add the flour/soda mixture alternately with the buttermilk. Stir in chocolate chips.

Pipe batter into cookie cutters that are lined up on parchment paper on a baking sheet. Bake for 20 minutes, or until a toothpick inserted into the center comes out clean.

Tasting NotesI love these banana muffins. If you don't like chocolate, you can leave it out or replace it with nuts. It's a simple, but delicious recipe!

That's a great idea, Shari. Just make sure that the cookie cutters you use are spot-welded and not soldered. If they are soldered the solder will probably melt at the high oven temperature and make the muffins not edible!

Shari, this is BRILLIANT!(I went to a event once where a pastry chef was demonstrating his art - and almost everything he used came from Home Depot (PVC pipe, etc. etc.) I don't even have to go to the hardware store now...)

Very nice idea. Can't wait to see what you come up with next! Matt likes bananas and he likes muffins and I am thinking the addition of the chocolate would just take it over the top for him...going there with all that soon, thanks for the recipe.